Name: Crispy Oven-Baked Chicken Thighs with Herb and Spice Rub Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4 pieces bone-in, skin-on chicken thighs; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

Description

This classic Baked Chicken Thighs recipe delivers crispy skin and juicy, tender meat with a flavorful blend of garlic, onion, paprika, and thyme. Perfectly roasted at high heat, these chicken thighs make an easy and satisfying meal suitable for any night of the week.

Ingredients

Scale

Chicken

4 pieces bone-in, skin-on chicken thighs

Seasoning Mix

2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat Your Oven: Preheat your oven to 425°F (220°C). Baking at this high temperature is essential for achieving a beautifully crispy chicken skin.
Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels. Removing excess moisture ensures a crisp finish on the skin after baking.
Season the Chicken: In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub this seasoning mixture evenly over each thigh, making sure every part is well-coated for maximum flavor.
Arrange on a Baking Sheet: Line a baking sheet with parchment paper. Place the chicken thighs skin-side up on the sheet. This setup prevents sticking and makes cleanup easier.
Roast the Chicken: Bake the seasoned chicken for 45–50 minutes, or until the internal temperature reaches 165°F (75°C). For an extra crispy finish, broil the thighs for the last 3–5 minutes of cooking time, keeping a close eye to avoid burning.
Rest and Serve: Remove the chicken from the oven and let it rest for 5–10 minutes. Resting allows juices to redistribute, keeping every bite moist and tender. Serve and enjoy!

Notes

Patting the chicken dry is crucial for achieving crisp skin.
Use a meat thermometer to ensure the chicken is cooked through.
Broiling at the end enhances skin crispiness but watch carefully to avoid burning.
Resting the chicken helps maintain juiciness and tenderness.
Line the baking sheet with parchment paper for easier cleanup and to prevent sticking.